Slow Cooker Queso Chicken Tacos Recipe

Introduction

These Slow Cooker Queso Chicken Tacos are an easy and flavorful meal perfect for busy weeknights. Tender chicken slow-cooked with mild spices and creamy queso makes for delicious taco filling that everyone will love.

Ingredients

• 2-3 pounds boneless skinless chicken breasts (about 4 medium-sized breasts)
• 1 ounce package mild taco seasoning (or homemade taco seasoning)
• 10 ounce can mild diced tomatoes and green chilies (with juice)
• 4 ounce can diced green chiles
• 1 tsp kosher salt
• ½ tsp cracked black pepper
• 15 ounce container salsa con queso
• Street taco size flour tortillas
• Shredded lettuce, sour cream, diced tomatoes, and chopped cilantro (optional garnish)

Instructions

1. Step 1: Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray.
2. Step 2: Lay the boneless skinless chicken breasts in the bottom of the prepared slow cooker.
3. Step 3: Sprinkle the taco seasoning, kosher salt, and cracked black pepper evenly over the chicken breasts.
4. Step 4: Pour the 10-ounce can of diced tomatoes and green chilies along with the 4-ounce can of diced green chiles over the seasoned chicken.
5. Step 5: Cover and cook on high for 4 hours, until the chicken is tender and fully cooked.
6. Step 6: Use two forks to shred the chicken directly in the slow cooker.
7. Step 7: Pour the container of salsa con queso over the shredded chicken and stir to combine thoroughly. Use less queso if desired.
8. Step 8: Serve the queso chicken warm in flour tortillas and garnish with shredded lettuce, diced tomatoes, chopped cilantro, and sour cream if you like.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika or a splash of chipotle in adobo sauce to the slow cooker.
• Try using corn tortillas for a gluten-free option or to add a different texture.
• Leftover chicken can be added to quesadillas or served over rice for a quick meal.
• Adjust the spice level by choosing mild, medium, or hot taco seasoning and salsa con queso.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. The chicken filling can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

It’s best to use thawed chicken breasts to ensure even cooking. If using frozen chicken, increase the cooking time and check for doneness before shredding.

Can I make this recipe without a slow cooker?

Yes, you can cook the chicken in a covered skillet or Dutch oven on low heat, simmering gently until the chicken is fully cooked and tender, then proceed with shredding and adding queso as directed.

Slow Cooker Queso Chicken Tacos Recipe

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These Slow Cooker Queso Chicken Tacos are a flavorful and easy-to-make meal perfect for busy weeknights. Tender chicken breasts are slow-cooked with taco seasoning, tomatoes, and green chiles, then mixed with creamy salsa con queso for a cheesy, spicy filling. Served in street taco-sized flour tortillas and garnished with fresh toppings, these tacos offer a delicious Tex-Mex experience with minimal effort.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 8–10 tacos 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Tex-Mex

Ingredients

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Chicken and Seasoning

• 2–3 pounds boneless skinless chicken breasts (about 4 medium-sized chicken breasts)
• 1 ounce package mild taco seasoning (or homemade taco seasoning)
• 1 tsp kosher salt
• ½ tsp cracked black pepper

Vegetables and Sauces

• 10 ounce can mild diced tomatoes and green chilies (with juice)
• 4 ounce can diced green chiles
• 15 ounce container salsa con queso

Serving

• Street taco size flour tortillas
• Shredded lettuce (optional garnish)
• Sour cream (optional garnish)
• Diced tomatoes (optional garnish)
• Chopped cilantro (optional garnish)

Instructions

1. Prepare Slow Cooker: Lightly spray the inside of a 5-6 quart slow cooker with nonstick spray to prevent sticking.
2. Add Chicken: Lay the boneless skinless chicken breasts evenly at the bottom of the prepared slow cooker.
3. Season Chicken: Sprinkle the mild taco seasoning, kosher salt, and cracked black pepper evenly over the chicken breasts for balanced flavor.
4. Add Tomatoes and Chiles: Pour the 10-ounce can of diced tomatoes and green chiles along with the 4-ounce can of diced green chiles (including juices) over the seasoned chicken.
5. Cook Chicken: Cover and cook on high for 4 hours until the chicken is fully cooked and tender.
6. Shred Chicken: Use two forks to shred the cooked chicken breasts directly in the slow cooker, mixing with the cooking juices.
7. Add Queso Sauce: Pour the entire 15-ounce container of salsa con queso over the shredded chicken and stir to combine thoroughly. Use less queso if preferred.
8. Assemble Tacos: Spoon the cheesy chicken mixture into street taco size flour tortillas and garnish with shredded lettuce, diced tomatoes, chopped cilantro, and sour cream as desired. Serve immediately.

Notes

• For a spicier version, use medium or hot taco seasoning and salsa con queso.
• Use corn tortillas instead of flour for a gluten-free option.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
• Adding fresh lime juice and avocado slices as garnish can enhance the flavor.
• If cooking on low, increase cooking time to 6-7 hours.

Keywords: Slow Cooker Queso Chicken Tacos, easy chicken tacos, slow cooker Mexican chicken, queso chicken, Tex-Mex slow cooker recipes